We generally eat coppa and lomo thinly sliced on a charcuterie plate, but they also make a fantastic base for a sauce, or try them in sandwiches. The Spanish smoked pimenton we use to spice the coppa and lomo adds a subtle smokiness and depth.

Our coppa is made from the collar, or upper portion of the loin above the shoulder. We season it with the warm, deep flavors of smoked pimenton and dark cocoa. You can slice the richly marbled, deeply colored meat and serve it as part of a salumi plate where its almost circular pieces look lovely and taste great. It's also delicious crisped in a little olive oil and used to top salads and soups. Or try La Quercia Coppa Americana and manchego cheese, both thinly sliced, on rustic bread thinly spread with unsalted butter. Terrific grilled!

Add La Quercia Coppa Americana, stir and cook until the coppa is crisped and the shallots are partly golden brown. Add thyme leaves and olives and remove from heat.

Meanwhile, cook the pasta in abundant, boiling, salted water until done (10 to 12 minutes). Drain thoroughly, toss in pan with shallots and coppa over low to medium heat, add the butter and oil, the Parmigiano Reggiano, and the parsley. Serve in warmed pasta bowls. Serves 4

SOFFRITTO OR MIREPOIX

This is a common foundation for savory sauces and soups in many cuisines.